Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms

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Cheese and cardiovascular disease risk : A review of the evidence and discussion of possible mechanisms. / Hjerpsted, Julie Bousgaard; Tholstrup, Tine.

In: Critical Reviews in Food Science and Nutrition, Vol. 56, No. 8, 2016, p. 1389-1403.

Research output: Contribution to journalReviewResearchpeer-review

Harvard

Hjerpsted, JB & Tholstrup, T 2016, 'Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms', Critical Reviews in Food Science and Nutrition, vol. 56, no. 8, pp. 1389-1403. https://doi.org/10.1080/10408398.2013.769197

APA

Hjerpsted, J. B., & Tholstrup, T. (2016). Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms. Critical Reviews in Food Science and Nutrition, 56(8), 1389-1403. https://doi.org/10.1080/10408398.2013.769197

Vancouver

Hjerpsted JB, Tholstrup T. Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms. Critical Reviews in Food Science and Nutrition. 2016;56(8):1389-1403. https://doi.org/10.1080/10408398.2013.769197

Author

Hjerpsted, Julie Bousgaard ; Tholstrup, Tine. / Cheese and cardiovascular disease risk : A review of the evidence and discussion of possible mechanisms. In: Critical Reviews in Food Science and Nutrition. 2016 ; Vol. 56, No. 8. pp. 1389-1403.

Bibtex

@article{b84a4d8dc2d543c3afc9d4d7779aaa46,
title = "Cheese and cardiovascular disease risk: A review of the evidence and discussion of possible mechanisms",
abstract = "Abstract Currently, the effect of dairy products on cardiovascular risk is a topic with much debate and conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting the intake of cheese and risk of CVD or risk factors of CVD represent four human intervention studies, nine prospective studies, one prospective case-cohort study, one prospective nested case-control study, five case-control studies, five cross-sectional studies and three correlation studies. The possible mechanisms that may be of importance include calcium, protein, fermentation and the fatty acid composition of cheese. Results from four prospective studies reported no association between cheese intake and CVD risk, whereas one reported an increased risk, two reported a decreased risk and one reported no association in men but a decreased risk in women. In addition, results from four intervention studies indicated no harmful effect on cholesterol concentrations when comparing fat intake from cheese with fat from butter. The underlying mechanisms for these findings still need to be elucidated.",
author = "Hjerpsted, {Julie Bousgaard} and Tine Tholstrup",
note = "CURIS 2016 NEXS 134",
year = "2016",
doi = "10.1080/10408398.2013.769197",
language = "English",
volume = "56",
pages = "1389--1403",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor & Francis",
number = "8",

}

RIS

TY - JOUR

T1 - Cheese and cardiovascular disease risk

T2 - A review of the evidence and discussion of possible mechanisms

AU - Hjerpsted, Julie Bousgaard

AU - Tholstrup, Tine

N1 - CURIS 2016 NEXS 134

PY - 2016

Y1 - 2016

N2 - Abstract Currently, the effect of dairy products on cardiovascular risk is a topic with much debate and conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting the intake of cheese and risk of CVD or risk factors of CVD represent four human intervention studies, nine prospective studies, one prospective case-cohort study, one prospective nested case-control study, five case-control studies, five cross-sectional studies and three correlation studies. The possible mechanisms that may be of importance include calcium, protein, fermentation and the fatty acid composition of cheese. Results from four prospective studies reported no association between cheese intake and CVD risk, whereas one reported an increased risk, two reported a decreased risk and one reported no association in men but a decreased risk in women. In addition, results from four intervention studies indicated no harmful effect on cholesterol concentrations when comparing fat intake from cheese with fat from butter. The underlying mechanisms for these findings still need to be elucidated.

AB - Abstract Currently, the effect of dairy products on cardiovascular risk is a topic with much debate and conflicting results. The purpose of this review is to give an overview of the existing literature regarding the effect of cheese intake and risk of cardiovascular disease (CVD). Studies included reporting the intake of cheese and risk of CVD or risk factors of CVD represent four human intervention studies, nine prospective studies, one prospective case-cohort study, one prospective nested case-control study, five case-control studies, five cross-sectional studies and three correlation studies. The possible mechanisms that may be of importance include calcium, protein, fermentation and the fatty acid composition of cheese. Results from four prospective studies reported no association between cheese intake and CVD risk, whereas one reported an increased risk, two reported a decreased risk and one reported no association in men but a decreased risk in women. In addition, results from four intervention studies indicated no harmful effect on cholesterol concentrations when comparing fat intake from cheese with fat from butter. The underlying mechanisms for these findings still need to be elucidated.

U2 - 10.1080/10408398.2013.769197

DO - 10.1080/10408398.2013.769197

M3 - Review

C2 - 25603014

VL - 56

SP - 1389

EP - 1403

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

IS - 8

ER -

ID: 130296513